Chef Nick Makrymichalos is an instructor in the Cookery Club


For the lamb: wash and pat dry the meat on paper towels. In a deep pot boil the meat with carrots, onions and celery for 35 minutes. Remove the meat and strain into fine strainer the stock. Place the lamb in a pot, season with salt and pepper and thyme and add the lime slices with the olive oil. Close the lid and cook in a preheated oven at 180C for 1 hour and 20 minutes. Open the lid, remove the meat and strain the cooking juice in a fine strainer to make the sauce.

For the rice: Boil rice with 1 ½ lt of lamb stock. Salt and pepper, add the olive oil and stir.

For the sauce: In a bowl, mash with a fork the goat cheese. Boil the cooking juice, salt and pepper and add the goat cheese, stirring quickly. Serve on a platter by placing the rice and top with the lamb and sauce.

Wine Suggestion:

Even if the immediate link for the lamb is a red wine, this recipe could be nicely paired with a rich oaked white wine. The goat cheese sauce may lead us to a powerful oak fermented and matured Sauvignon Blanc. If you want to enjoy it however next to a Greek variety how about an oak matured Monemvassia from the island of Paros? Bon appetit!